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KMID : 1007520010100020161
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Food Science and Biotechnology
2001 Volume.10 No. 2 p.161 ~ p.165
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Effect of Chitosan Addition on Textural Properties of Sweet Potato Starch Noodle
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Lim, Seung Taik
Baek, Man Hee/Cha, Dong Su
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Abstract
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Effects of chitosan addition (250-1000 ppm) on cooking quality and textural properties of sweet potato starch noodle were investigated, and the possibility of replacing alum (3000 ppm) was discussed. Solubility and swelling power of alum- or chitosan-added starch noodle increased with increasing cooking time (6 to 12 min), but decreased with increasing amount of chitosan addition. As revealed by texture profile analysis, hardness, gumminess and chewiness decreased with increasing cooking time and amount of chitosan addition. Cohesiveness and springiness did not show a significant difference. According to sensory evaluation, the starch noodles added with alum and 750 ppm chitosan showed similar textural characteristics and acceptance. Therefore, chitosan could be also used as a replacement of alum to improve starch noodle quality.
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